© Jacqui Melville
Toasted buckwheat with berries
Unusual bowl-based breakfasts for at home or “al desko”
A breakfast bowl is just as much about the texture as it is about the flavour. When you’re not after a smooth and creamy porridge on a winter’s morning, try this muesli for a bit of crunch. Here, the humble oat in a classic bowl of muesli is replaced with buckwheat, coconut chips and cashew nuts. These ingredients are toasted with a little coconut oil.
For the muesli
2 c. (500 ml) buckwheat groats
1 tbsp. (15 ml) coconut flakes
2 tbsp. (30 ml) flaked almonds
2 tbsp. (30 ml) chopped cashew nuts
2 tbsp. (30 ml) sunflower seeds
3 tbsp. (45 ml) coconut oil, melted
¼ c. (60 ml) dried cranberries
For the toppings
milk or yogurt
Preheat the oven to 180°C (350°F/Gas 4).
Mix all the dry ingredients, except for the dried cranberries, in a large mixing bowl. Melt the coconut oil in a small pan over medium heat.
Pour the oil over the dry ingredients and stir to combine.
Spoon the mixture onto a baking tray lined with baking parchment, spreading it out and patting it down with a wooden spoon. Use 2 trays if necessary.
Place on the tray on the middle shelf in the oven. Bake for 15 minutes, turning the mixture after 5 minutes.
Remove from the oven, add the dried cranberries and leave to cool. Serve with your favourite milk or yogurt and the suggested fruit toppings. Makes 8 to 10 bowls.
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